Make-ahead Mason jar salads are portable, easy to make and can be adjusted to whatever kind of salad you like the most. Give these salad recipes a try and add a variety of greens, veggies, proteins and more for a small, custom salad.
The trick to making Mason jar salads work is knowing how to layer. A quart size Mason jar works best for these.
First layer: salad dressing always goes on the bottom
Second layer: sturdier vegetables that will not get soggy, such as tomatoes, cucumbers, broccoli, etc.
Third layer: extra add-ins, such as avocado, nuts, seeds, etc.
Fourth layer: proteins, such as eggs, chicken, deli meat, bacon, etc.
Fifth layer: lettuce, such as spinach, romaine, etc.
Spicy Southwestern Salad
4 tablespoons chipotle salad dressing
1/4 cup red pepper, chopped
1/4 cup cucumber, chopped
1/4 cup tomatoes, chopped
1/2 cup avocado, chopped
2 tablespoons shredded cheddar cheese
1 teaspoon crumbled bacon
1/4 cup cooked chicken, chopped
1/2 cup romaine lettuce, chopped
Italian Chicken Salad
4 tablespoons Italian dressing
1/4 cup cucumber, chopped
1/4 cup tomatoes, chopped
1/4 cup cooked chicken, chopped
2 tablespoons shredded cheddar cheese
1/2 cup Italian lettuce blend
Chef’s Salad
4 tablespoons ranch dressing
1/4 cup cucumber, chopped
1/4 cup tomatoes, chopped
2 tablespoons shredded cheddar cheese
1 hard-boiled egg, chopped
1/4 cup ham, chopped
1/4 cup chopped chicken, chopped
1/2 cup romaine lettuce, chopped